Ingredients with Measurements:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Biscoff cookie crumbs
Special equipment needed:
- Stand mixer or hand mixer
- Mixing bowl
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
7. Fold in the Biscoff cookie crumbs.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 220
Total fat: 10g
Saturated fat: 6g
Cholesterol: 40mg
Sodium: 140mg
Total carbohydrates: 31g
Dietary fiber: 1g
Sugars: 20g
Protein: 2g
Substitutions for ingredients:
- Biscoff cookie crumbs can be substituted with graham cracker crumbs or digestive biscuit crumbs.
Variations:
- Add 1 cup of chocolate chips or chopped nuts to the cookie dough for extra flavor and texture.
- Use the cookie dough to make cookie sandwiches with a filling of cream cheese frosting or Nutella.
Tips and tricks:
- To make sure the cookies are evenly sized, use a cookie scoop or spoon to measure out the dough.
- Don't overmix the dough or the cookies will be tough.
- For a chewier texture, slightly underbake the cookies.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cookies, place them in a preheated 350°F (180°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
- Serve the cookies on a platter with a dusting of powdered sugar or drizzle of melted chocolate.
Garnishes:
- Sprinkle the cookies with additional Biscoff cookie crumbs or chopped nuts.
Pairings:
- Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
- These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies spread too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try reducing the baking time by a minute or two.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Biscoff cookies are a type of spiced shortbread cookie that originated in Belgium in the early 20th century. They are made with a blend of cinnamon, ginger, and other spices, and are known for their crisp texture and distinctive flavor.
Flavor profiles:
- Biscoff cookies have a warm, spicy flavor with notes of cinnamon, ginger, and caramel.
Serving suggestions:
- Serve the cookies as a sweet treat after dinner or as a snack with a cup of coffee or tea.
Related Categories
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Region: Belgian
Taste: Sweet, Buttery, Crunchy, Cinnamon, Cinnamon-Y